Best Raspberry Cheesecake Sugar Free Recipes

Raspberry Cheesecake - Sugar Free image

Provided by internetnut

Categories Cheesecake

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

1 ounce knox gelatin (1 envelope)
1 cup cold water
16 ounces cream cheese, softened
1/2 cup Splenda sugar substitute (or Sugar Substitute of your choice)
1 teaspoon vanilla extract
1 ounce sugar-free raspberry gelatin (1 package make according to & chill)
raspberries, a handful

Steps:

In small saucepan, sprinkle knox gelatine over 1/4 cup of cold water, let.
stand 1 minute. Stir over low heat until gelatine is completely dissolved.
In large bowl, with mixer, beat cream cheese, splenda and vanilla until.
blended. Gradually beat in Knox Gelatine mixture and remaining 3/4 cup cold water.
Pour into a pie plate and chill until firm - about 1 hour. Your Sugar Free.
jello should be chilling during this time. You don't want it to set yet just have it cold.
Remove cheesecake from the fridge and garnish with the raspberries. Pour chilled jello mixture over the top and return to fridge and chill until firm. Cut into 8 slices.

Nutrition Facts : Calories 218.1, Fat 19.8, SaturatedFat 12.5, Cholesterol 62.4, Sodium 205.9, Carbohydrate 4.4, Sugar 0.2, Protein 7.8

Raspberry Lemon Cheesecake - Sugar Free image

Provided by internetnut

Categories Cheesecake

Time 55m

Yield 12 serving(s)

Number Of Ingredients 20

2/3 cup Grape-nuts cereal or 2/3 cup graham cracker crumbs
2/3 cup graham cracker crumbs
1/3 cup Splenda granular, sugar substitute
1 tablespoon butter or 1 tablespoon margarine, melted
1 egg white, beaten until frothy
1 tablespoon unsweetened apple juice or 1 tablespoon water
2 cups low-fat ricotta cheese
8 ounces light cream cheese, softened
3 eggs
1 cup skim milk
1/2 cup light sour cream
1/3 cup all-purpose flour
1/4 cup lemon juice
1 tablespoon grated lemon rind (optional)
1 1/4 cups Splenda sugar substitute, granular
1/4 teaspoon salt
1/2 cup reserved raspberry juice
3 tablespoons cornstarch
2/3 cup Splenda granular, sugar substitute
20 ounces unsweetened raspberries, thawed and drained (2-10pkg)

Steps:

Crust: In a blender, process Grape-Nuts into crumbs. Combine all ingredients. Press into a 9" springform pan. Bake at 350 F (180 C) for 10 minutes. Cool.
Filling: In a food processor or blender with a sharp blade, process ricotta cheese until smooth. Add creanm cheese and eggs. Beat. Add the remaining ingredients. Beat until smooth. Pour over the graham craker crust and bake about 40 minutes in a 350 F (180 C) oven.
Raspberry Topping: In a saucepan, combine the juice, cornstarch and Splenda granular. Stir until smooth and cook, stirring until it begins to thicken. Stir in 1 package of raspberries and cook until the sauce is thick. Remove from heat and stir in the remaining raspberries. Pour over cheesecake and refrigerate overnight.

Nutrition Facts : Calories 188.5, Fat 8.6, SaturatedFat 4.6, Cholesterol 73.5, Sodium 240, Carbohydrate 22, Fiber 3.9, Sugar 4.7, Protein 6.9